Nothing says fall like a hearty nutritious soup that warms you to the bone. This one fits that bill perfectly!
- 1-2 tablespoons olive oil
- 2 onions
- 3 cloves garlic, minced (about 1 1/2 teaspoons)
- 2 carrots, peeled and chopped
- 2 stalks celery, chopped
- 1/2 red bell pepper, chopped
- 1 cup dry red lentils rinsed and drained
- 1 teaspoon cumin
- 1 teaspoon tumeric
- 1 bay leaf
- 6 cups water or vegetable broth
- 4 cups cauliflower florets
- 2 teaspoons kosher salt
- 1/4 teaspoon black pepper
- diced red bell pepper, for garnish
Heat the oil in a large soup pot over medium heat. Add onions and garlic and sauté for 5 minutes, or until softened.
Stir in carrots, celery, bell peppers, lentils, cumin, tumeric, and bay leaf.
Add water; bring to a boil. Reduce heat and simmer, partially covered, for 30-35 minutes, or until lentils are nearly tender, stirring occasionally.
Add cauliflower, salt and pepper. Simmer for an additional 15 minutes. Remove from heat and cool slightly. Remove bay leaf.
Using an immersion blender or food processor, process until smooth. If soup is too thick, add a little water or broth. Adjust seasonings to taste. Garnish with the diced red pepper.
NOTE: When cooking legumes such as lentils or beans, don’t add the salt until the last few minutes of cooking or the legumes won’t become soft.